PL413765A1 - Method for producing pasta and the pasta - Google Patents

Method for producing pasta and the pasta

Info

Publication number
PL413765A1
PL413765A1 PL413765A PL41376515A PL413765A1 PL 413765 A1 PL413765 A1 PL 413765A1 PL 413765 A PL413765 A PL 413765A PL 41376515 A PL41376515 A PL 41376515A PL 413765 A1 PL413765 A1 PL 413765A1
Authority
PL
Poland
Prior art keywords
weight
preparation
pasta
water
added
Prior art date
Application number
PL413765A
Other languages
Polish (pl)
Other versions
PL231240B1 (en
Inventor
Jarosław Wyrwisz
Agnieszka Wierzbicka
Andrzej Półtorak
Marcin Kurek
Monika Piwińska
Małgorzata Moczkowska
Jan Rozbicki
Paweł Jochymek
Elżbieta Burzawa
Patryk Dybał
Original Assignee
Silcar Spółka Z Ograniczoną Odpowiedzialnością
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Silcar Spółka Z Ograniczoną Odpowiedzialnością filed Critical Silcar Spółka Z Ograniczoną Odpowiedzialnością
Priority to PL413765A priority Critical patent/PL231240B1/en
Priority to EP16460061.1A priority patent/EP3135121A1/en
Publication of PL413765A1 publication Critical patent/PL413765A1/en
Publication of PL231240B1 publication Critical patent/PL231240B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Sposób wytwarzania makaronu z semoliny, w którym do semoliny dodaje się preparat błonnikowy owsiany otrzymany z obłuszczonego ziarna owsa, zawierający od 40 do 48% wag. błonnika pokarmowego, w tym od 20 do 25% wag. frakcji nierozpuszczalnych w wodzie i od 19 do 23% frakcji rozpuszczalnych w wodzie, od 14 do 25% wag. białka, od 1 do 12% wag. tłuszczów, od 2 do 25% węglowodanów przyswajalnych, o wilgotności nie większej niż 12% wag., o stopniu rozdrobnienia D[09] od 100 do 300 µm, przy czym preparat ten dodaje się w ilości od 4 do 20% wag. suchego preparatu w stosunku do mieszaniny mąki i tego preparatu, do mieszaniny mąki i preparatu dodaje się wodę w ilości od 32,0% wag. do 40% wag. w stosunku do mieszaniny mąki i tego preparatu, przy czym wodę dodaje się stopniowo w temperaturze 35°C, po czym ciasto uzyskane z wymienionych wyżej składników miesza się w czasie od 1 do 15 minut, a następnie ciasto wytłacza się w temperaturze od 40°C do 50°C, wytłoczony makaron suszy się do zawartości wody w ilości 11 - 12% wag., a następnie schładza. Zgłoszenie dotyczy także makaronu.A method of producing semolina pasta in which an oat fiber preparation obtained from dehusked oat grains containing from 40 to 48% by weight is added to the semolina. dietary fiber, including 20 to 25 wt. water-insoluble fraction and 19 to 23% water-soluble fraction, 14 to 25% by weight proteins, from 1 to 12% by weight fats, from 2 to 25% of digestible carbohydrates, with a moisture content of no more than 12% by weight, with a degree of grinding D [09] of 100 to 300 µm, the preparation being added in an amount of from 4 to 20% by weight. dry preparation relative to the flour mixture and this preparation, water in an amount from 32.0 wt.% is added to the flour and preparation mixture. up to 40 wt. relative to the flour mixture and this preparation, with water being added gradually at 35 ° C, after which the dough obtained from the above-mentioned ingredients is mixed for 1 to 15 minutes, and then the dough is extruded at a temperature from 40 ° C to 50 ° C, the extruded pasta is dried to a water content of 11-12% by weight, and then cooled. The notification also concerns pasta.

PL413765A 2015-08-31 2015-08-31 Method for producing pasta and the pasta PL231240B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PL413765A PL231240B1 (en) 2015-08-31 2015-08-31 Method for producing pasta and the pasta
EP16460061.1A EP3135121A1 (en) 2015-08-31 2016-08-30 Noodles and a method for the preparation of noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL413765A PL231240B1 (en) 2015-08-31 2015-08-31 Method for producing pasta and the pasta

Publications (2)

Publication Number Publication Date
PL413765A1 true PL413765A1 (en) 2017-03-13
PL231240B1 PL231240B1 (en) 2019-02-28

Family

ID=56979498

Family Applications (1)

Application Number Title Priority Date Filing Date
PL413765A PL231240B1 (en) 2015-08-31 2015-08-31 Method for producing pasta and the pasta

Country Status (2)

Country Link
EP (1) EP3135121A1 (en)
PL (1) PL231240B1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7141210B2 (en) * 2017-11-30 2022-09-22 日清食品ホールディングス株式会社 Appropriate evaluation method for noodle making
FI20215040A1 (en) * 2021-01-13 2022-07-14 Boltsi Oy Oat pasta and product package

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1255239B (en) * 1992-07-21 1995-10-20 PROCEDURE FOR THE DRYING OF FOOD PASTA
EP1454538A1 (en) * 2003-03-07 2004-09-08 Standard Foods Corporation Flour composition containing non-wheat cereal components and noodles produced therefrom
DE202005004185U1 (en) * 2005-03-14 2005-05-25 Birkel Teigwaren Gmbh Pasta or noodle product made from durum wheat, has cereal- or vegetable fibers in its cereal proportion
CN103402372A (en) * 2011-03-15 2013-11-20 日清富滋株式会社 Dried pasta manufacturing method
CN104171931A (en) * 2014-07-11 2014-12-03 河南金龙面业有限公司 Conveniently eaten pure oat meal fine dried noodles

Also Published As

Publication number Publication date
EP3135121A1 (en) 2017-03-01
PL231240B1 (en) 2019-02-28

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